Corbion targets Asian confectionery with malic acid coating for humid climates
20 Dec 2018 --- Corbion has launched PURAC Powder MA 74, a so-called “revolutionary” malic acid coating for sanding sugar confectionery in high-temperature and humid environments common to Asia. Specially designed for the region’s unique requirements, PURAC Powder MA 74 unleashes new flavor opportunities while maintaining quality, shelf-life and consumer appeal, according to Corbion.
PURAC Powder MA 74 is designed to help manufacturers overcome common confectionery challenges by using solutions that are not susceptible to environmental conditions, says Corbion. With a relatively mild malic acid-base, PURAC Powder MA 74 retains stability even in products with a long shelf-life, guaranteeing the consumer an ideal taste experience. The solution has already received approval from Asian regulatory bodies, reports the company.
The new ingredient is a further development of the one that was patented in 2015.
Many acids used in candy applications are coated with fat, which can lead to stability issues, hygroscopicity, acid migration, gelatin degradation and flavor spoilage. Designed explicitly for high-temperature and high-humidity applications, PURAC Powder MA 74 ensures that acid sanding coatings retain their sour taste and stability from manufacturer to consumer without degradation or loss of quality. Through the use of PURAC Powder MA 74, further innovations in gummies, center-filled candies, powdered candies and soft-panned products can reportedly be explored.
Ardie van Lankveld, Market Manager for Confectionery at Corbion, comments: “The Asia-Pacific market is an incredibly exciting one, with unique opportunities. It is known as one of the most experimental and innovative markets and is expected to achieve an impressive CAGR of 6.1 percent over the next five years.”
“Our acid sanding solutions are already popular in Europe, but the different conditions present in Asia meant further technical changes were needed to ensure customers here obtain the same benefits despite the more challenging conditions. We are positive that PURAC Powder MA 74 will stand the test and benefit both the manufacturers and the consumers,” he adds.
Ardie van Lankveld – Market Manager Sweet at Corbion tells FoodIngredientsFirst: “PURAC Powder MA 74 is an extension of our existing PURAC Powder product range, which is well known and widely used throughout the world’s confectionery industry. Our expertise in these powders meant that we were able to develop a high-performance version for Asia much faster than would have been possible if we had been starting from scratch.”
In confectionery, both acid sanding and the sourness trend continue to grow year on year, according to van Lankveld. “But stability has always been a huge issue due to Asia’s high-temperature and humid environments, and that’s where we needed to focus. The need was clear: creating an ingredient that enables confectioners to tap into these trends without compromising on quality. We’re very excited about its potential in the region.”
“PURAC Powder MA 74 is a region-specific ingredient, developed for the unique conditions in Asia. For other regions, that don’t have these specific environmental conditions, our other PURAC Powder products fit better with their needs and are well known as the most stable non-fat-coated acid powders on the market,” van Lankveld explains.
“Temperature and humidity are the biggest challenges – retaining the sourness and the stability over time in these conditions is very difficult. There are no limitations in terms of acid sanding applications. Because of its high stability, PURAC Powder MA 74 can be used inside or outside the candy to create stability and the desired sour profile and it is suitable for soft candies, just as much as soft-panned candies and aerated confectionery products.”
“We are also looking at opportunities for chocolate and chocolate fillings, especially in combination with fruit to enhance freshness and the fruit notes,” he adds.
Corbion’s portfolio helps manufacturers to provide the ideal taste experience throughout a product’s shelf life, says the company. Confectioners are provided a complete solution toolbox to create desired taste profiles for a captivating end product.
